Boil
potatoes in their skin until just tender, but still firm (do not
overcook). Let cool, peel and dice (this step can be done a day
in advance - keeping potatoes refrigerated overnight.) Dice and
gently sauté bacon in a large frying pan until golden brown.
Remove crisp bacon and set aside. Add the diced onions to the bacon
drippings in the pan. Sauté the onions until translucent,
then remove the onions from the pan and set aside with the crisp
bacon. Do not drain any remaining bacon drippings in the pan. Add
the vegetable oil to the bacon drippings and heat over medium-high.
Add the cubed potatoes to the pan. Sprinkle with salt and pepper
and sauté the potatoes until they begin to get a golden crust.
Return the crisp bacon and the translucent onions to the pan and
toss gently with the potatoes. Add eggs and sauté for another
5 minutes. Taste and add more salt and pepper, if desired. Place
into a serving bowl. Garnish with chopped parsly and serve hot.
Serves 4.Note:
Don't use Baking Potatoes, as they are too flaky.
You may prepare the recipe a day ahead. To reheat, we suggest you
place the prepared recipe (less the parsley) in a covered ovenproof
dish and reheat in a 350°F oven for 30 minutes or until heated
through. Garnish with parsley and serve.